Saturday, January 2, 2010

Testing a new ingredient



Help me! I don't know where I should start with this ingredient: crystallized ginger.

I've been reading a lot of recipes that use crystallized ginger - but I don't know if I want to try a dessert or a savory dish. Honestly, I ran across a sweet and sour pork that used finely diced crystallized ginger in it... but now I can't find that recipe again. So, I ask you... what should I make?



If you haven't tasted crystallized ginger, and you're a food adventurist, you should try it. I personally have a mixed review on it... one of my co-workers eats it like dried fruit. (And for the life of me I can't figure out why...) Sure, it's got a sugary coating on the outside... but don't let it fool you. I like the taste of ginger... but I think the drying process strongly intensifies the heat that ginger can carry. Because a strange heat hit me on the back of the tongue and sent me running for water. Not a "jalapeno heat", but an interesting heat nevertheless.

I can see how diced up ginger could potentially melt right into a sweet and sour sauce... now if I could just find that recipe again.



Well, anyway... any other thoughts or ideas for me? Any recipes using crystallized ginger that I should try? I'm up for a challenge...




enjoy your time in the kitcen...

2 comments:

lucy said...

Here are my two favorites: Ginger scones (just use your favorite scone recipe and add finely chopped crystallized Ginger). I used to get these at a tea shop in DC when I lived there.

Then there is the Starbucks-inspired gingerbread: make some gingerbread with it, frost with cream cheese frosting, and sprinkle some more on top.

I've never thought to use it in a savory dish, that could be interesting, but potentially disasterous. Eaten plain it's also a good cold remedy :)

magicre said...

I like the crystalized in sweet dishes but try Penzey's dried and crush it in a mortar for savory, very nice sub for fresh

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